Mocha ice-cream homemade

 

Ingredients:

• 1 egg yolk
• 6g instant coffee
• 70g castor sugar
• 200cc full cream milk
• 150 cc cream

Steps

1. Dissolve the coffee in 1 tablespoon of warm water and allow it to cool.
2. Beat the egg yolk with the sugar until pale and thickened.
3. Add the dossolve coffee into yolk mixture.
4. Heat full cream milk and cream over low heat just until the bubbles form around edge. Add to the yolk mixture.
5. Return to the pan, cook over low heat stir constanltly until thick enough to coat back the wooden spoon. Allow it to cool. Place plastic wrap on the surface ,refrigerate about 4-5 hours or up to 24 hours.

• Dissolve the coffee in 1 tablespoon of warm water and allow it to cool.
  

• Beat the egg yolk with the sugar until pale and thickened.

• Add the dossolve coffee into yolk mixture.

• Heat full cream milk and cream over low heat just until the bubbles form around edge. Add to the yolk mixture.

Return to the pan, cook over low heat stir constanltly until thick enough to coat back the wooden spoon. Allow it to cool. Place plastic wrap on the surface ,refrigerate about 4-5 hours or up to 24 hours.




Preparation time: 40-45 minutes. Pour into the plastic box cover and freeze about 4-5 hours or until firm.